Hi Tara, you're correct in noting that bread made with 100% rye flour is going to have a much different texture than bread made with wheat flour. It really isn't able to develop gluten in the same way wheat flour does, and I doubt barley flour will contribute much in the way of gluten development either. The result is a wet, sticky dough that develops into a dense, moist bread. That being said, this type of bread has its own charms, and our Vollkornbrot recipe is a great example of this. Your husband might also enjoy this delicious Boiled Cider Rye Bread recipe. 

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